MAPLE WALNUT SCONES
Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).
Provided by Sandie
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
- Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
- Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
- Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g
MAPLE-NUT SCONES
With a 20-minute prep time, these scones can be baking in the oven while you're family's still asleep!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.
- In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.
- Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 15 g, TransFat 1 g
MAPLE WALNUT SCONES
I love the taste of maple! These have a shiny crust and are tender inside. Serve hot with butter, maple butter or honey.
Provided by quotFoodThe Way To
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 375°F.
- Grease and flour a cookie sheet.
- Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk.
- Cut in butter with a pastry blender or two knives.
- In a separate bowl beat the eggs; blend in syrup and cream.
- Make a well in the center of the dry ingredients and add the wet ingredients all at once.
- Mix in walnuts and stir just enough to blend together.
- Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick.
- Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
- Brush tops with additional syrup and bake for 20 minutes.
MAPLE OAT NUT SCONES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 8 scones
Number Of Ingredients 15
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
- Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
- Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
- For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
- Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
- The scones will keep nice and fresh for days in a plastic zipper bag.
MAPLE WALNUT SCONES, LOW FAT - LOW SUGAR
Make and share this Maple Walnut Scones, Low Fat - Low Sugar recipe from Food.com.
Provided by Annacia
Categories Scones
Time 25m
Yield 16 wedges
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flours, baking powder, and salt.
- Cut in the margarine until the mixture resembles coarse crumbs.
- Stir in walnuts.
- In a separate bowl, combine the applesauce, milk, syrup, and maple flavoring.
- Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
- Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
- Divide the dough in half.
- Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
- Transfer dough onto a lightly greased cookie sheet (or Silipat mat).
- Brush the tops with the egg white and sprinkle with Splenda to your likeing.
- Using knife, divide each dough circle into eight wedges.
- Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
- bake the scones for 15-18 minutes at 425, or until they're golden brown.
Nutrition Facts : Calories 174.2, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.3, Sodium 256.5, Carbohydrate 22.5, Fiber 2.2, Sugar 1, Protein 4.8
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